Royal Breakfast Hash
Start your day with the ultimate comfort food in the form of Royal Breakfast Hash—a hearty, flavor-packed skillet meal that's sure to satisfy. This one-pan wonder combines crispy golden russet potatoes, savory breakfast sausage, and a medley of colorful red bell pepper and onion, all brought together with a touch of smoky paprika and melted cheddar cheese. Topped with perfectly fried eggs and a sprinkle of fresh parsley, this recipe is as visually stunning as it is delicious. Perfect for lazy weekend brunches or a filling weekday breakfast, this hash is easy to customize to suit your preferences. Ready in just 50 minutes, it’s a crowd-pleasing dish that will make every morning feel like royalty. Keywords: breakfast hash recipe, easy breakfast skillet, sausage and potatoes, brunch ideas.
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Recipe Information
Ingredients
- 3 medium-sized Russet potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Breakfast sausage
- 1 medium-sized Red bell pepper
- 1 small Yellow onion
- 2 Garlic cloves
- 2 tablespoons Fresh parsley
- 4 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Cheddar cheese
Instructions
Peel the potatoes and dice them into small, evenly sized cubes (about 1/2 inch). Rinse them in cold water to remove excess starch, then pat them dry with a clean towel.
Core and dice the red bell pepper into small pieces. Peel and finely chop the onion. Mince the garlic cloves. Chop the fresh parsley and set aside for garnish.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes, season with salt, black pepper, and paprika, and cook, stirring occasionally, until they are golden and crisp (about 8-10 minutes). Remove the potatoes from the skillet and set them aside.
In the same skillet, melt 2 tablespoons of butter. Add the breakfast sausage, breaking it up into small pieces with a spatula, and cook until browned and cooked through (about 5-7 minutes). Remove the sausage and set aside with the potatoes.
Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and bell pepper, cooking until softened (about 4 minutes). Add the minced garlic and cook for an additional minute until fragrant.
Return the cooked potatoes and sausage to the skillet, stirring everything together. Sprinkle in the cheddar cheese and gently mix until melted. Reduce the heat to low.
In a separate nonstick pan or the same skillet if large enough, cook the eggs to your liking (fried sunny-side up is recommended). Lightly season the eggs with a pinch of salt and black pepper.
Serve the hash in individual portions, topping each plate with a fried egg. Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1042 mg | 347% | |
| Sodium | 4491 mg | 195% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 17.9 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 694 mg | 53% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4097 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
